It becomes difficult to make healthy decisions when you don’t have adequate time to cook. The cheez its in the pantry and the left over mashed potatoes in the fridge are often the only food quick enough to keep you from passing out.
The past few weeks have been a little crazy while preparing for my first job since having our son which was promptly followed by a long weekend trip to Tahoe. I have needed to be quite efficient with my time while juggling an infant and a never ending to-do list, always doing my best to keep my body fueled with real, honest food. So, now that O is napping in his crib, I have been using some of that time to prepare some fast, healthy meals for times when I need to just grab something and I don’t have more than 5-10 minutes to spend in the kitchen.
If you have some time in the evening (or during nap time), prepping the veggies ahead of time would make this wrap a two minute meal. Just warm the tortilla, slice an avocado, sprinkle on some feta, salt and pepper and you’re set. I tossed the julienned vegetables in a bit of spicy pesto, and added some roasted chicken for a square meal. A variation of this wrap has become a staple for lunch time around here. Usually, it’s filled with whatever protein we have left over from the night before as well as the remaining bits of veggies that didn’t make it into our dinner salad.
This could turn out to be the most exciting summer of our lives. There have been so many changes around here that I don’t think our heads have stopped spinning. We have been through a whirlwind of travel and will continue to be dictated by the jet stream well into the beginning of fall. It has been such a glorious couple of months, most of which I hope to share with you sooner rather than later. For me, this time has been marked by a whole lot of soul searching and healthy doses of reality. I mentioned recently that I tend to jump right to the most extreme reaches of a situation and need to feel the pull of my tether (whom I warmly refer to as my husband). Thankfully, he keeps me grounded when the world is rushing around us.
There is actually one piece of news I would love to share with all of you, and since I tend to be a little impatient with all this good news rolling around in my head, at least this one can slip out, right? Well, come this September, I will be teaching cooking classes! This is something I am deeply looking forward to. They will be held in my home to begin with and will hopefully branch out to others homes, as well as new, inspiring venues. We will start by focusing on the basics of every day cooking and will eventually move on to more intensive subjects like tackling the always cumbersome Thanksgiving menu. My hope is that people who are not as confident as they would like to be in the kitchen will leave our home feeling well equipped in front of their own stove. Our first class will be Monday, September 10th at 6:30pm. We will be learning how to season food. Although that sounds simple, it is quite possibly your most powerful tool in the kitchen. I am always amazed by what a little salt can do.
If you are interested in taking a class, please contact me at email@example.com and I will put you on the list to receive a calendar when one becomes available. Our first few classes will have limited space, so sign up soon if you’re interested. We are going to have a great time!
Now, on to this summer tomato tart. Normally, I try to avoid turning my oven on during the warm summer months. I do my best to plan meals around dishes that don’t need much cooking, or can be cooked outdoors on the grill. Our apartment has no air conditioning and it’s on the top floor. Just by putting two and two together you can imagine that equals a toasty home on really warm days. Adding the heat of a 400 degree oven usually doesn’t make it into that equation. However, I had some tart dough that was defrosted in the fridge that needed a filling, and well, there were these amazing little tomatoes at the market and raw tart dough is quite unpleasant to eat even with amazing tomatoes, so on went the oven…
This little tart comes together in no time flat as long as you have chilled tart dough ready to go. A purchased pie crust will work beautifully here as well if you don’t have any dough lingering in your fridge. If you plan ahead though, you might want to try making the crust at home. The recipe makes enough for two of these tarts, so freeze one and the next tomato tart you make will come together rather quickly.
There is something simply beautiful about community. I believe we were built to thrive in relationship with one another, supporting and encouraging those around us through the often tempestuous seas of life. Our joys are never more exciting than those shared with a giggling best friend, and our sorrows rarely felt more true than moments spent sobbing with an empathetic lover. Relationships are designed to, in a sense, complete the equation.
This little blog has allowed me to become a part of a community of men and women who inspire me, challenge and humble me every day. I am thankful to have met many new people who breathe the same air as I do and seem to be cut from the same mold. Whether we have met in person, or only virtually, I am continually in awe of their strength, creativity and outlook on life. A group of us, whom have come to know one another through various ways, wanted a way to stay in touch while encouraging the craft we all hold so dear, so we concluded we would pick a cook book and do our best to cook through it together. The book we chose is a classic, most notably known for the famous yeasted waffles which lie within. The Breakfast Book by Marion Cunningham boasts 304 pages of breakfast nirvana. Recipes ranging from the standard omelette to custard filled cornbread (Aimee I can’t wait for that one!) keep you coming back to it’s wisdom every morning. Each of us have chosen one recipe from each chapter and will be regularly posting about our efforts. To me, this is more than just working through some undoubtedly exceptional book, it’s about building relationships with friends I have come to admire, and it’s about forming a community here, one in which I hope you will feel a deep connection to and a strong sense of being at home, among friends.
The first chapter of the book covers yeast breads. It’s a fitting place to start since bread is the foundation for so much of our diet. It’s a starting point, a building block we use to jump from. This particular recipe feels like a comfortable place to start for me. It’s familiar. Like many of you I’m sure, I have memories of raisin cinnamon bread with melted butter dripping between the cracks in the bread made by the cinnamon-sugar swirl. It evokes a feeling of family for me, which is exactly how I want this project to feel.
If you want to join us in our endeavors to cover the depths of this wonderful book, please feel free to purchase a copy of the book and cook along with us. Join in our conversation by commenting on our blogs, and be sure to check out the other amazing women involved in this project. Sammy, Aimee, Claudie, Emily and Natasha are all wonderful women, I know you’ll love every one of them. (more…)